Count the Calories, but Keep the Bacon with Jones Dairy Farm

A lot of people are looking to eat healthier in the New Year, but it's so hard to give up the foods we love. Especially bacon! Today, we show you how you can count the calories, but keep the bacon! Chef Kate Lulloff is here with Jones Dairy Farm to make a Mason Jar Salad with Canadian Bacon, Quinoa, and Kale that's great to change up your lunch routine.

For more information on Jones Dairy Farm and more recipes, visit And check out this recipe below:

Mason Jar Salad with Canadian Bacon, Quinoa & Kale

Serving: 1
Ingredients for the Dressing:

1/3 cup olive oil

3 teaspoons rice vinegar

1 teaspoon dry mustard powder

1 teaspoon kosher salt

1/2 teaspoon white pepper

1 tablespoons fresh diced herbs (basil and chive mix)

Add all ingredients into a mason jar and shake well  to combine. Alternatively, add ingredients to a small bowl and whisk to combine.
Taste and add more vinegar or salt if desired.

Ingredients for the Salad:

1 1/2 cups red and white quinoa, cooked

1/2 cup shredded kale

1/3 cup Parmesan cheese, freshly grated

1/2 cup cherry or grape tomatoes, sliced

2 slices Jones Dairy Farm Canadian Bacon, cut into thin slices

1 teaspoon fresh herbs
Place a small amount of dressing at the bottom of jar; roughly 2 teaspoons.

Add layers of quinoa, shredded kale, tomatoes, and 1/4 cup parmesan cheese in whatever order you want; pressing the quinoa down slightly each time it is added. Place a small amount of dressing in middle of the jar between layers. Add Canadian bacon as one layer towards the middle or top of the jar. Top with remaining dressing, shredded cheese and fresh herbs.

Print this article Back to Top